These little refined cucumber sandwiches are nice with a pasta or fruit salad. You can also pack this sandwich with chips in a brown bag lunch. Either way, there is a little less dill in my herb garden these days!
several mini sandwiches
fresh dill chopped
container of whipped cream cheese
large cucumber, skinned and sliced
cibatta or rye bread
salt and pepper
In This Recipe
I start by putting the whipped cream cheese, which is just easier to work with and has less calories that the regular stuff, in a bowl.
I add in the dill a little at a time until it is thoroughly combined.
I then smear this mixture on the bread. Get something with a little heft to it - like cibatta or rye.
You can store the remaining dill mixture back in the original cream cheese tub in the fridge
Next I top the cream cheese with cucumbers.
Like all things, I then dust the cucumbers with a little salt and pepper. And just like that you have a delightful cool sandwich on a hot day.